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Casablanca's Cranberry Pecan Praline Tart
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Casablanca's Cranberry Pecan Praline Tart
For the chocolate-coconut crust:
13 T. (6 1/2 oz.) butter
1/2 c. plus 1 T. sugar
1 egg
1 egg yolk
1/2 t. vanilla
2 1/4 c. unsifted pastry flour
1/3 c. cocoa
Pinch salt
2 T. shredded coconut, toasted
For the cranberry topping:
2 c. fresh cranberries
1/4 c. sugar
For the nut filling:
2 eggs
1/2 c. sugar
4 T. (2 oz.) butter, melted
1/2 T. all-purpose flour
Pinch salt
1/2 t. vanilla
1/2 c. corn syrup
1 1/2 c. pecans, toasted and roughly chopped to the size of peas
1/2 c. shredded coconut, toasted
To make the crust: In the bowl of an electric mixer, cream the butter and sugar.
Add the egg and the yolk, mixing well after each addition. Add the vanilla and
mix in. Add the flour, sifted cocoa and salt. Mix until just combined. Mix in
the coconut. Form into a large patty, cover with plastic wrap and refrigerate.
To make the cranberry topping: In a saucepan, cook the cranberries with the
sugar over medium heat just until the sugar dissolves, but the cranberries are
still whole. Set aside.
To make the nut filling: In a large bowl, mix the eggs with a whisk. Add the
sugar, melted butter, flour, salt, vanilla and corn syrup. Stir in the pecans
and coconut.
To assemble the tart: Use a 9 1/2-by-1-inch tart pan with a removable bottom.
Spray the pan with nonstick spray. Roll the chocolate dough with a little flour
to 1/8-inch thick. Press the pastry into the pan and refrigerate for 30 minutes.
Prebake the tart shell in a 350-degree oven for 7 minutes. Remove from the oven
and pour in the nut filling. It should come to just below the top of the shell.
Sprinkle the cranberries evenly on the top.
Bake at 350 degrees for 15-20 minutes. The tart should look a little like Jell-O
in the middle and set around the edges. The restaurant serves each slice of tart
with a spoonful of creme fraiche sweetened with a little sugar. Makes 1 tart
(serves 8).
Harvard Square, Cambridge
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